(Paperback)
Neil Rippington, David Foskett , Patricia Paskins , Steve Thorpe,
Hachette Learning (Publisher)
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Tailored to the new Level 2 Technical Certificate in Professional Cookery qualification, and covering every aspect of study and assessment, this textbook will ensure your students develop a sound understanding of the core knowledge and skills demanded by the new specification.
Prepares students for both the practical synoptic assignment and the external written exam with practice questions and highly illustrated step-by-step breakdowns of key techniques
Includes classic dishes as well as the latest methods used in real Michelin-starred kitchens
Fully up-to-date information on health and safety practice and nutritional data
Includes professional tips on preparation and presentation
Includes creative ways to vary dishes, including cheaper alternatives to more expensive ingredients
